Go Back
+ servings

Pumpkin Pie Cheesecake Enchiladas

Pumpkin Pie Cheesecake Enchiladas - Cinnamon-sugar crispy fried tortillas stuffed with a creamy pumpkin cheesecake filling !!
Course Easy Dessert, Pumpkin, pumpkin enchiladas
Cuisine American, Mexican
Keyword enchilada, Pumpkin Pie, Thanksgiving
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Author Sarah Kozowski

Ingredients

  • 1/4 cup heavy cream
  • 1 teaspoon powdered sugar
  • 4 ounces cream cheese softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 5-6 6-inch flour tortillas
  • 2 Tbsp butter
  • 1/2 cup sugar
  • 1 Tbsp cinnamon
  • Caramel sauce for drizzling store-bought or homemade

Instructions

  • In a bowl and using a hand mixer, beat the heavy cream until it begins to thicken. Add the powdered sugar and continue to beat until stiff peaks form. Set the whipped cream aside.
  • In another bowl, mix cream cheese, pumpkin, sugar, vanilla and pumpkin pie spice together until well-blended. Gently fold in the whipped cream until the mixture is well-combined.
  • Refrigerate about 1 hour, or until cheesecake is firm. Mix 1/2 cup sugar and 1 tablespoon cinnamon in a plate. Set aside.
  • Place about 1/4 cup cheesecake on the lower 1/3 of a tortilla, and roll each tortilla up and put on serving plates.
  • In a large skillet melt butter over medium to medium-high heat. Place tortillas seam side down and fry just until crispy and golden, 1-2 minutes per side.
  • Roll the tortillas in the cinnamon-sugar mixture until fully coated. Top with caramel sauce and serve.